Lime Grilled Shrimp Ceviche
- Preparing Time: 10 minutes
- Total Time: 1 hour
- Served Person: 5
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 pound shrimp medium or small
- 1/2 whole red onion chopped
- 1/2 bunch fresh cilantro chopped - about 1-1.5 cups. i don't use the entire bunch
- 1 whole avocado chopped
- 1 teaspoon extra virgin olive oil
- 2 whole fresh lemon juice (divided) freshly squeezed, or you can use the lemon juice in a bottle
- 2 whole fresh lime juice (divided) freshly squeezed, or you can use the lime juice in a bottle
- 2 whole tomatoes chopped - (seeds and cores removed)
- ********* ******* still working on chili lime seasoning ****************
- 1 1/2 tablespoons chili lime seasoning - http://www.williams-sonoma.com/products/chili-lime-rub/
- Carbohydrate 16.5887810926191 g
- Cholesterol 137.89208048 mg
- Fat 8.31005579801804 g
- Fiber 6.31211482462916 g
- Protein 20.9420648448051 g
- Saturated Fat 1.27228506917967 g
- Serving Size 1 1 Serving (292g)
- Sodium 385.08176371183 mg
- Sugar 10.2766662679899 g
- Trans Fat 1.00360252123383 g
- Calories 208 calories
*************** Shrimp **************** - Place shrimp (completely thawed and water removed if frozen) in ziploc bag - add 1 teaspoon EVOO into ziploc bag - add 1 lemon and 1 lime - add Chili Lime Seasoning - shake until thoroughly mixed (30 seconds or so) - Warm skillet on medium high - Grill Shrimp on for about 3-4 minutes on each side. - Remove any water / condensation - Place into bowl, cover with foil, and place in fridge for about 30 min while chopping and mixing the rest of the ingredients. ************* Ceviche Mixture ************* - finely chop red onion, - chop tomatoes and avocado - take bunch of cilantro and chop off about 1/3 of the bunch (the stems portion) - the other 2/3 you can chop and use about half of what has been chopped. - mix all ingredients in a bowl - add 1 fresh squeezed lemon and lime - add salt and pepper - Add this mixture to the bowl with the shrimp, and let chill for 30 min - 1hr in the fridge (or feel free to serve immediately. I just find it a bit more refreshing after sitting in the fridge for a bit) - Serve with Tostadas, Saltines, or Crackers of choice. (if you taste the ceviche with a fork/spoon and feel it too citrusy, then a saltier chip will compliment well) - Serve in a Martini glass if you want to fancy it up.
